This lemon poppy seed loaf is light, fluffy and citrusy. It has a perfect balance between the sourness of the lemon and the creamy richness of the greek yoghurt. For a more prominent citrusy flavour, I toped this bread with a lemon glaze as the finishing touch to this breakfast delicacy.
Lemon Poppy Seed Loaf Recipe
This recipe is fuss-free as most lemon poppy seed loaf recipes use butter and cream it with sugar. In contrast, this recipe uses oil; it is so delicious, soft, and has the right balance of sweet and sour. The recipe also uses Greek yoghurt, which helps to give the loaf a soft and fluffy texture; it is also protein-rich. Because this lemon poppy seed loaf recipe is so simple, you don't need to use an electric whisk; you can simply mix all the ingredients using a spatula, you will have the same rich, tender, and delicious loaf.
What's in The Lemon Poppy Seed Loaf?
- Granulated sugar: Using granulated sugar will keep the poppy seed loaf sweet enough. It adds the right amount of sweetness to the loaf.
- Plain flour: This recipe uses plain flour. However, you can use wholemeal flour if you like.
- Baking powder: It is a stable leavening agent that will give an even rise in the loaf.
- Eggs: It gives the perfect texture to the loaf and remembers to use eggs at room temperature.
- Sunflower oil: This recipe uses sunflower oil as it gives the loaf a silkier crumb. Feel free to use vegetable oil or even melted butter.
- Salt: A little goes a long way; remember to not add too much.
- Greek yoghurt: This recipe uses plain, full-fat Greek yoghurt. It adds the perfect texture to the loaf and makes it fluffy and soft.
- Vanilla extract: It gives a great flavour to the lemon poppy seed loaf.
- Lemon juice and Lemon zest: You will need fresh lemon juice and zest of two lemons to keep the loaf fresh and zingy.
- Poppy seeds: They not only give a crunch to the loaf, but also they give it a lovely decoration.
For the Lemon Glaze
- Icing sugar: It has a fine texture and adds a sweet flavour.
- Lemon juice: Don't use water; use freshly squeezed lemon juice for extra lemon flavoured icing. Also, it will help thin out the icing. So, if you want the icing to be so thin, add more lemon juice.
How to Make Lemon Poppy Seed Loaf?
- Preheat the oven to 170C. Line a 20x10 loaf tin with baking paper.
- In a mixing bowl, whisk eggs and vanilla extract using an electric whisk, add the sugar, and whisk again.
- Now, add yoghurt, lemon juice, zest and oil, whisk.
- Stir in the flour, baking powder, salt and poppy seeds. Mix well until combined, then transfer the mixture into the loaf tin.
- Bake the cake for 50-55 minutes.
- In the meanwhile, mix all the glaze ingredients in a small bowl. You can add more or less lemon juice to achieve your desired consistency.
- Let the cake cool down, then drizzle with the lemon glaze. Garnish with some lemon zest gratings or lemon slices, cut and serve.
Recipe Tips
- Make sure to keep wet ingredients like eggs, yoghurt, vanilla extract and lemon at room temperature before using them. It helps in combining all the ingredients well.
- Adding icing adds moisture and sweetness to the cake. You can add a thicker layer based on your preference.
- Using fresh lemon juice and zest gives maximum flavour to the recipe. However, feel free to use lemon extract if you like.
- Do not overbake the loaf; remember to check the loaf after 45 minutes with a butter knife or skewer to check if it’s done.
- Make sure to use the right amount of poppy seeds and not go overboard, as too many poppy seeds will make the loaf dry.
- If your cake starts to get brown on top and is not yet cooked in the middle. Check the oven temperature; it may be high. If not, you can place a small aluminium foil sheet on top of the loaf and continue baking, the aluminium foil sheet will prevent the top from overcooking.
Recipe Variations
- You may add milk or sour cream instead of Greek yoghurt; it will taste just as delicious.
- Substitute flour with rolled oats and make lemon poppy seed oat loaf.
- You can add blueberries or raspberries to the batter for some extra surprise.
Topping Options
I Love topping the lemon poppy seed bread with a lemon glaze; however, feel free to use any of the options below.
- You can use blood orange, orange or grapefruit drizzle
- Lemon cream cheese frosting
- Candied lemon slices
- Buttercream
- Whipped cream frosting
Recipe FAQs
Why is there a large crack in the centre of my loaf?
The oven temperature may be too high. The upper layer of the dough sets while the cake rises, causing it to crack. Check your oven temperature and reduce it accordingly.
How do I know if poppy seeds are spoiled?
Fresh poppy seeds taste sweet and a little nutty. If they are spoiled, they will have a bitter taste.
How to store lemon poppy seed loaf?
You can store the lemon poppy seed loaf on the counter in an airtight container for about 2-3 days or in the fridge for 4-5 days.
Can I freeze lemon poppy seed loaf?
Yes, you can freeze lemon poppy seed loaf as a whole or in slices in the freezer for up to 6 months. Make sure to wrap it with plastic wrap & foil and freeze in an airtight container.
Can I substitute Poppy seeds for chia seeds?
Yes, you can. Both seeds will give the same texture to the loaf and will provide it with crunchiness.
Need more lemon and poppy seed recipes? Check out this Lemon poppyseed cake recipe.
More Sweet Loaf Recipes
- Chocolate banana bread
- Chocolate chips zucchini bread
- Easy pumpkin bread recipe
- Chocolate chips banana bread
Dessert recipes you may like
Lemon Poppy Seed Loaf
Ingredients
- 150 g granulated sugar
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 192 g plain flour
- 1.5 tsp baking powder
- 3 large eggs , room temperature
- 110 g sunflower oil
- 120 g plain full-fat greek yoghurt
- 1 tsp vanilla extract
- ⅛ tsp salt
- 3 tbsp poppyseeds
Topping
- 60 g icing sugar
- 4 tsp lemon juice
Instructions
- Preheat the oven to 170C. Line a 20x10 loaf tin with baking paper.
- In a mixing bowl, whisk eggs and vanilla extract using an electric whisk, add the sugar, and whisk again.
- Now, add yoghurt, lemon juice, zest and oil, whisk.
- Stir in the flour, baking powder, salt and poppyseeds. Mix well until combined, then transfer the mixture into the loaf tin.
- Bake the cake for 50-55 minutes.
- In the meanwhile, mix all the glaze ingredients in a small bowl. You can add more or less lemon juice to achieve your desired consistency.
- Let the cake cool down, then drizzle with the lemon glaze, cut and serve.
Notes
- Make sure to keep wet ingredients like eggs, yoghurt, vanilla extract and lemon at room temperature before using them. It helps in combining all the ingredients well.
- Make sure to use the right amount of poppyseeds and not go overboard, as too many poppyseeds will make the loaf dry.
- Adding icing adds moisture and sweetness to the cake. You can add a thicker layer based on your preference.
- Using fresh lemon juice and zest gives maximum flavour to the recipe. However, feel free to use lemon extract if you like.
- Do not overbake the loaf; remember to check the loaf after 45 minutes with a butter knife or skewer to check if it’s done.
- If your cake starts to get brown on top and the edges and is not yet cooked in the middle, place a piece of aluminium foil on top in the last 10 minutes, so it prevents the top from overcooking.
Nutrition
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Hi Radwa! I’ve made this recipe twice, and I love it. Can I make this recipe into a cake or bundt cake?
Yes, you can, just use an 18 cm cake tin and adjust the baking time accordingly.
Delicious, my sons, love it; they ate it in the breakfast with milk. Thanks!!
I love this lemon loaf so much; it is easy and tasty. Can I use orange extract instead of lemon?
Yes, you can.
This poppy seeds loaf turn out fluffy and have a lovely texture. I like it!!